LCBO Food & Drink Summer 2018

BAS I L DIP This uncomplicated dip is summer in a bowl. Serve it with grilled flatbreads or vegetables, or spread inside a pita sandwich. It comes to- gether in seconds but should be chilled to firm it up before serving. 1 pkg (250 g) cream cheese, softened ½ cup (125 mL) sour cream 2 tsp (10 mL) lemon juice 1 cup (250 mL) firmly packed basil leaves 2 tbsp (30 mL) chopped chives 1 shallot, roughly chopped Salt and freshly ground black pepper to taste 2 tbsp (30 mL) toasted pine nuts Extra basil leaves to garnish (optional) 1 Combine cream cheese, sour cream and lemon juice in a food processor; process until creamy and smooth. Add the basil, chives and shallot; pulse until basil is finely chopped. Sea- son to taste with salt and pepper. Transfer to a small bowl, cover and chill until firmed, about 1 hour. 2 Top with pine nuts and extra basil leaves if using. Makes 2 cups (500 mL) WHAT TO SERVE Beringer Main & Vine White Zinfandel LCBO 239756 $11.05 The soft, sweet flavours of white Zinfandel enhance the delicate sweetness of cream cheese and fresh basil. Monkey Bay Sauvignon Blanc LCBO 620062 $14.75 Basil’s fresh green flavour is highlighted when matched with the zesty herbal notes of Sauvignon Blanc. SMOKY FETA BUTTER This is probably the best corn butter you’ll try this summer. But it also works over grilled zuc- chini, peppers and even eggplant. You might want to double up on this one! ½ cup (125 mL) unsalted butter, softened 2 oz (55 g) feta, drained and finely crumbled ¼ tsp (1 mL) ground cumin ½ tsp (2 mL) ground dried chipotle 2 green onions, finely chopped Salt 1 Combine butter, feta, cumin, chipotle and green onions in a small bowl; stir to combine. Adjust seasoning with salt to taste. Butter is best the day it is made and should be served

LEMON GRASS BUTTER Lemon grass has a modest, fleeting flavour that is utterly delicious. One bird’s-eye chili results in a butter with only a hint of heat while two is for chili-heads. Serve a chilled pat of this over grilled fish or melt and drizzle over shell- fish or oysters while you’re grilling them up. 4 stalks lemon grass 1 to 2 bird’s-eye chilies 2 tbsp plus 1 cup (30 mL plus 125 mL) salted butter, softened 1 tbsp (15 mL) water 1 tsp (5 mL) finely grated ginger 1 tbsp (15 mL) cilantro 1 Trim lemon grass bulbs 6 inches (15 cm) long; discard ends. Remove several tough, woody layers from each stalk until you reach the tender pliable core. Finely chop along with the chili(s). 2 Heat 2 tbsp (30 mL) butter in a small sauce- pan over low heat; add water, lemon grass and chili(s). Gently cook for 3 minutes to soften lemon grass. Let cool completely. 3 Stir lemon-grass mixture, ginger and cilan­ tro into remaining ½ cup (125 mL) butter. Transfer to parchment, roll into a cylinder about 1 inch (2.5 cm) in diameter, twist ends, and refrigerate until ready to use. Use within 3 days. Makes ½ cup (125 mL) MÉCHOUI BUTTER Mechoui is a Moroccan specialty of slow- roasted lamb. The spices used work with good, dry-aged beef, too. Try melting this one and brushing repeatedly over a leg of lamb while slow roasting on the BBQ; or serve a pat over a grilled steak. 1 tsp (5 mL) each ground allspice and paprika ½ tsp (2 mL) each ground cumin and ground ¼ tsp (1 mL) coarsely ground black pepper 2 cloves garlic, finely grated or chopped ½ cup (125 mL) salted butter, softened 1 In a small bowl, stir together spices, garlic and butter. Transfer to parchment, roll into a cylinder about 1 inch (2.5 cm) in diameter, twist ends, and refrigerate until ready to use. Use within 3 days. Makes ½ cup (125 mL) coriander seed Pinch cayenne

REFRIGERATOR PICKLES BAS IC BRINE I love refrigerator pickles. With little to no effort, you get days’ worth of crunchy, healthy snacks. Pretty much any seasonal veg can be pickled. Use this brine in the four recipes that follow. 2 cups (500 mL) water 1 cup (250 mL) white vinegar 1 tbsp (15 mL) kosher salt 1 Combine water, vinegar and salt; stir to dis- solve salt. Makes 3 cups (750 mL) Baby zucchinis, if you can find them, make very pretty pickles. Leave them whole (and don’t salt them) or cut them in half and do. Otherwise, choose firm, smallish zucchini— you’ll need about 2 lbs (905 g) of either. 3 zucchini, each about 8 inches (20 cm) long 1 tbsp (15 mL) salt 2 cups (500 mL) ice-cold water 3 cups (750 mL) Basic Brine (recipe above) 2 tsp (10 mL) sugar 1½ tsp (7 mL) dried marjoram ½ small red onion 1 Trim stem ends of the zucchini; halve cross- wise, then cut into sixths, lengthwise. Combine zucchini with salt and ice-water; refrigerate for 1 hour. Drain and rinse; set aside. 2 Bring brine, sugar and marjoram to a boil. Meanwhile, peel onion and slice through root, creating thin, intact wedges. Drop slices and re- served zucchini into hot brine and immediately remove fromheat. Let cool. Divide zucchini and onion slices between three 2-cup (500-mL) jars; pour brine over and refrigerate for 1 day before PICKLED ZUCCHINI SPEARS

using (keeps for 1 week in fridge). Makes three 2-cup (500-mL) jars

at room temperature. Makes ⅔ cup (150 mL)

154  FOOD & DRI NK SUMMER 2018